Recipes from Oregon's merchants

Ingredients

• 1 Cup Whole Milk
• ½ cup Small pearl tapioca – soaked overnight
• 2 cloves Garlic - mashed
• 1 Shallot – minced very fine
• 1 small package 1.5 oz. demi-glace (I used lamb demi in this dish since the entrée was lamb)
• 6 oz. finely grated parmesan cheese (you may substitute Asiago)
• 2 packages Pancetta – cut into small pieces and cooked until crispy – place on paper towels to drain excess fat
• 2 T butter
• 2 T all purpose flour
• 1 package frozen chopped spinach – thawed and drained
• 2 cloves garlic – mashed
• sea salt and pepper
• ½ teaspoon cayenne
• ½ cup Pernod (you may substitute Ouzo)
• 4 large cucumbers, peeled and seeded – cut into small pieces
• 1 tub Greek Yogurt or 6 oz. Crème Fraiche
• 1 cup Chenin Blanc wine or other dry, crisp white wine
• 3 Tablespoons Sherry Vinegar
• 1 small bunch fresh Basil – chopped fine
• 5-7 leaves fresh spearmint – chopped fine
• sea salt
• white pepper
• pinch cayenne pepper (optional)